| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Caribou, Steak, Jw |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Caribou steaks |
| 1/4 |
c |
Soy sauce |
| 1 |
c |
Beef bouillon |
| 1/4 |
ts |
Ginger |
| 2 |
cl |
Garlic; minced |
| 1/4 |
c |
Sherry |
| 4 |
tb |
Peanut oil |
| 2 |
cl |
Garlic; minced |
| 3 |
lg |
Green bell peppers cut into 1/2" strips |
| 1 |
c |
Water chestnuts |
| 3 |
tb |
Cornstarch |
|
|
Sherry |
|
|
Sesame oil |
|
|
Hot steamed rice |
INSTRUCTIONS
Cut meat against the grain into 1/2 inch strips. Pound to tenderize. Make a
marinade for the meat by combining soy sauce, bouillon, ginger, garlic and
sherry. Marinate steak over night in the refrigerator. Dry meat on paper
towels. In a wok, heat peanut oil and saute chopped garlic until it turns
golden brown. Remove, leaving at least 2 tablespoon oil in wok. Add meat
to oil
and saute until brown (add just a dash of sherry and sesame oil to meat
while
it's browning). Set aside.
Make a slurry of the cornstarch and a little water. Pour marinade into a
separate pan and add cornstarch. Simmer until thick. Stir-fry green pepper
and
water chestnuts in the wok. Add meat and marinade sauce. Add a dash sesame
oil
to taste. Serve over steamed rice.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/caribou.zip
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